1 1/2 cup old-fashioned (rolled) oats, plus more for topping
2 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (1 stick), cut up, very cold
6 oz raspberries
1/4 cup candied ginger, finely chopped
2 tsp finely grated lemon zest
3/4 cup low-fat buttermilk
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a food processor, pulse 3/4 cup oats until finely ground. Add flour, sugar, baking powder, baking soda and salt, and pulse to combine. Add cold butter and pulse until coarse crumbs form.
Transfer flour mixture to a large bowl. Stir in raspberries, ginger, lemon zest, and remaining 3/4 cup oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together; do not overwork (dough will be sticky).
On a floured surface, pat dough into a 12-inch-by-3-inch loaf. Cut into 4 squares; then cut each diagonally in half to form 8 triangles.
With a spatula, transfer scones to the prepared baking sheet, spacing 2 inches apart. Garnish with oats. Bake for 20 to 25 minutes or until golden brown. Transfer to wire rack; let cool.